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Welcome to a world of culinary excellence! As a seasoned chef with a passion for creating exceptional dishes, I’m excited to share my recipe for Smoked Salmon Miso Ramen with you. This delightful fusion of smoky salmon and rich miso broth will transport your taste buds to a realm of pure satisfaction. Join me on this gastronomic journey as we explore the art of crafting this remarkable bowl of ramen.

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Smoked Salmon Miso Ramen Recipes

Smoked Salmon Miso Ramen

Smoked salmon goes quite well with a lighter miso flavor, so reach for your light miso tare for this recipe. Smoked salmon is not common in traditional Japanese cuisine, but it’s served in small plates all the time, and I’ve occasionally seen it atop ramen, too. You can, of course, use as much smoked salmon as you like, but 1 to 2 ounces per bowl tends to be enough.

5 from 1 vote

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Course: Noodle

Cuisine: Japanese

Keyword: miso ramen, miso salmon, ramen, salmon

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 697kcal

Author: James Anderson

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Equipment

Japanese Smoked Salmon Miso Ramen Easy Recipe At Home 2

Large pot

Japanese Smoked Salmon Miso Ramen Easy Recipe At Home 3

ramen bowl

Ingredients

¾ cup Light Miso Tare with Shiro Miso
5 cups any type clear soup
1⅓ pounds noodles fresh, such as Chukasuimen
4 to 8 ounces smoked salmon cut into bite-size strips
Negi

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup,keeping them tidy.
Place some salmon and a sprinkle of negi neatly on the ramen. Serve immediately.

Video

Notes

You could add a small amount of sour cream and capers to this bowl to pair with the smoked salmon. It’s a Western take on this dish, but why not?

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Smoked Salmon Miso Ramen Using a Slow Cooker

Ingredients:

1 pound smoked salmon, flaked
4 cups chicken or vegetable broth
1/4 cup white miso paste
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 cups sliced shiitake mushrooms
2 cups chopped bok choy
2 cups cooked ramen noodles
Sliced green onions, for garnish
Nori sheets, for garnish
Soft-boiled eggs, for topping (optional)

Instructions:

In your slow cooker, combine the chicken or vegetable broth, white miso paste, soy sauce, sesame oil, grated ginger, and minced garlic. Whisk them together until the miso paste is fully dissolved.
Add the sliced shiitake mushrooms and flaked smoked salmon into the slow cooker. Stir to ensure they’re well-distributed in the broth.
Cover the slow cooker and set it to cook on low heat for 4-6 hours. This slow simmer allows the flavors to meld beautifully, infusing the broth with the essence of the smoked salmon.
About 30 minutes before serving, add the chopped bok choy to the slow cooker. This will give the greens enough time to wilt and become tender.
While the bok choy is cooking, prepare your ramen noodles according to the package instructions. Drain and set aside.
To serve, ladle the flavorful broth with mushrooms and smoked salmon over a portion of cooked ramen noodles in each bowl.
Garnish your Smoked Salmon Miso Ramen with sliced green onions, torn nori sheets, and, if desired, soft-boiled eggs.
Serve hot and savor the rich, smoky goodness of your slow-cooked creation!

Tips for making Smoked Salmon Miso Ramen

Serving Suggestions

Recommend Sides, Garnishes, and Beverages: To elevate your Smoked Salmon Miso Ramen experience, consider serving it with complementary sides and garnishes. Here are some delightful options:

Pickled Ginger: The sweet and tangy notes of pickled ginger provide a refreshing contrast to the rich flavors of the ramen.
Edamame: Steamed edamame sprinkled with sea salt adds a pop of color and a satisfying crunch.
Crispy Seaweed Snacks: These make for a delightful crispy garnish and can be enjoyed on the side.
Sesame Seeds: Toasted sesame seeds sprinkled over the ramen add a nutty aroma and a delightful crunch.
Matcha Green Tea: For a harmonious pairing, sip on a cup of matcha green tea that complements the umami notes of the miso.

Different Ways to Serve:

Classic Bowl: The traditional way is to serve the ramen in individual bowls, allowing everyone to customize their toppings.
Family-Style: Present the smoked salmon miso broth in a large serving bowl alongside a platter of toppings and noodles. Guests can assemble their bowls as they like.
Ramen Soup Shots: Serve small portions in shot glasses as a sophisticated appetizer at gatherings.
Mason Jar Ramen: Layer the ingredients in mason jars for a visually appealing, portable meal.

Cooking Tips

Tips and Tricks for the Best Results:

Flavorful Broth: To enhance the broth, simmer it for an additional 30 minutes after adding the salmon. This intensifies the smoky essence.
Taste as You Go: Adjust the miso and soy sauce quantities to suit your taste. Start with less and add more gradually, tasting along the way.
Silky Miso: To ensure a silky-smooth miso broth, dissolve the miso paste in a small amount of hot broth before adding it to the slow cooker.
Salmon Selection: Opt for high-quality smoked salmon without overpowering flavors. It should complement the miso rather than dominate it.

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Common Mistakes to Avoid:

Overcooking Salmon: Be cautious not to overcook the smoked salmon. It’s already smoked and cooked, so adding it early can result in a fishy taste and texture.
Skipping the Lid: Keep the slow cooker covered while cooking to trap the flavors and prevent excessive evaporation.
Rushing the Broth: Allow the broth to simmer slowly. Hastening this step can lead to less-developed flavors.

FAQs about Smoked Salmon Miso Ramen

Can I store leftovers of Smoked Salmon Miso Ramen? Absolutely! Store leftover ramen in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove, adding a bit of water or broth to maintain the desired consistency.
Can I use fresh salmon instead of smoked salmon? While smoked salmon lends a unique smoky flavor, you can use fresh salmon if preferred. Simply poach or grill it separately, then add it to the ramen.
Is it possible to make this dish vegetarian or vegan? Yes, you can make a vegetarian version by using vegetable broth and omitting the salmon. For a vegan option, choose plant-based miso and replace the salmon with smoked tofu or tempeh.
Can I freeze Smoked Salmon Miso Ramen for later? Freezing isn’t recommended as the texture of the ramen noodles may suffer upon thawing. It’s best enjoyed fresh or refrigerated for a short period.
Can I adjust the spice level in this recipe? Absolutely! Customize the spice level by adding more or less chili flakes or hot sauce to suit your preference. Remember, it’s all about tailoring the dish to your taste.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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